Though this cake is not health food, this chocolate cake uses olive oil for its fat and includes almond flour and cocoa, giving it some additional nutrients lacking in other chocolate cakes.  This is adapted from Bob's Red Mill website, which adds a rich sugary frosting, though the cake is good just sprinkled with a little confectioner's flour.

Ingredients:

1 cup Organic Unbleached White All-Purpose Flour
1/2 cup Almond Flour
1/2 cup Unsweetened Cocoa Powder
1/2 tsp. Baking Soda
1/4 tsp. Baking Powder
​1/4 tsp. Salt​

2 Eggs large
1 cup Coconut Sugar or lightly packed brown sugar
1/2 cup Olive Oil
3/4 cup Almond Milk
3/4 cup Dark Chocolate Chips

Directions:

1. Preheat the oven to 350ºF. Line an 8 x 8-inch baking dish with parchment paper (cut a big enough piece so that the paper hangs over the edges of the pan on two sides). Spray lightly with olive oil or nonstick cooking spray and set aside.
2. In a medium bowl, whisk together the flour, almond flour, cocoa powder, baking soda, baking powder and salt until well combined. In a large bowl, whisk together the eggs, sugar, oil and milk until well combined. Add in the flour mixture and mix until just incorporated. Fold in the dark chocolate. Transfer the batter to the prepared pan and spread evenly.
3. Bake for 30-35 minutes, or until a cake tester inserted into the middle comes out clean. Set the pan on a wire rack. Let the cake cool completely, then use the parchment overhang to carefully lift out of the pan.